Sweet Health

Posted on August 13, 2014. Filed under: Cookbook, Main Course | Tags: , , , , |

I’ve always liked sweet potatoes more than any other potato. I’m not really sure why, there’s nothing wrong with any other potato, I just like sweet potatoes. Lately for some reason, I’ve been craving a hash so I decided to make one with sweet potatoes and other veggies. Now, in true Rachel form, I added so much stuff that I ended up with enough for what I thought was two meals. Instead of eating the exact same hash many days in a row, I decided to turn it into a meal with some Indian flair. Of course, doing that, I made it into another three servings! (Woops?) The great thing about all versions of this meal is that it is full of veggies which makes it very healthy, and full of protein thanks to the chickpeas I added. Below is the recipe for the hash!

Sweet Potato Hash

1 sweet potato
5 Brussles Sprouts, quartered
5 sticks asparagus, chopped
1/4 white onion, chopped
4 cloves garlic, smashed and chopped
1 jalapeno, chopped and seeded
1 can chickpeas
Balsamic vinegar
Salt and pepper to taste
2 eggs

  1. Saute potato, sprouts, and asparagus in olive oil with salt and pepper until mostly cooked through; the sweet potato will start to darken.
  2. Add onion, garlic and jalapeno, cooking until transparent, adding the balsamic a few minutes into cooking. Add beans, stirring to incorporate.
  3. Serve topped with two fried eggs.
  4. This will make more than enough for one meal, if you have left overs, add a can of Tikka Masala sauce to the mixture in a saute pan to warm and serve with cooked jasmine rice.

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